2) Into a small bowl, whisk balsamic vinegar, liquid smoke, soy sauce, olive oil, garlic rosemary, oregano, brown sugar, salt and black pepper. Pour over vegetables and toss to combine. Transfer to an air-tight container, and place vegetables in the refrigerator for 2 hours, tossing every half hour.

3) Heat a grill pan or skillet to medium high heat. Pierce vegetables onto wooden or metal skewers in alternating fashion, and cook for 5 to 8 minutes per side, or until browned and dark grill marks have developed. (We broiled the kabobs in the oven.)